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Emulsifying properties of undenatured potato protein concentrate
Author(s) -
HOLM F.,
ERIKSEN S.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00920.x
Subject(s) - emulsion , viscosity , soy protein , chemistry , food science , chemical engineering , chromatography , materials science , organic chemistry , composite material , engineering
Summary The emulsifying properties of an undenatured potato protein concentrate (PPC) have been studied in a model system. Emulsification capacity, emulsion activity and stability and emulsion viscosity were studied under a wide variety of conditions. PPC proved to be superior in all cases to commercial soy isolate except for emulsion viscosity with the same amount of oil added. The emulsification capacity of PPC could be even further improved (50%) by removal of low molecular components by dialysis. The present results indicate that PPC might be considered as a replacement for soy isolate in food formulations.